Truffled Egg Whites & Plantains

By Megan Olson
January 16, 2016
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Author Notes: Fluffy egg whites and crispy coconut oil fried plantains come together in this Truffled Egg Whites & Plantains dish for a simple, gourmet style breakfast!Megan Olson

Serves: 1

  • 3 large egg whites
  • 1/2 teaspoon black truffle oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 tablespoon store bought or homemade salsa
  • 1 large very ripe plantain, peeled and sliced
  • 1/2 cup coconut oil for frying
  • sea salt to taste
  1. Add coconut oil to a large frying pan & bring to medium high heat
  2. When oil is hot, add sliced plantains to the pan
  3. Fry plantains 5 minutes until edges begin to lightly brown then flip to fry 2-3 minutes more until lightly browned
  4. Remove immediately from frying pan & place on paper towel to absorb leftover oil
  5. Sprinkle sea salt on plantains
  6. Sprinkle sea salt on plantains Bring a small frying pan to medium heat
  7. In a small bowl, add egg whites, garlic powder, pepper & truffle oil
  8. Whisk 5 minutes until eggs become frothy
  9. Add frothy eggs to small frying pan
  10. Cook eggs while stirring constantly, flipping periodically until done cooking 3-5 minutes
  11. To a plate, add layer of plantains, add truffled eggs and top with salsa

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